Candied Bacon And Pickled Pumpkin Muffins
Ingredients
- 4 rashers back bacon
- 15 mls maple syrup
- 250 mls flour
- 60 mls fructose
- 10 mls baking powder
- 1.25 mls salt
- 250 mls pickled pumpkin
- 250 mls milk
- 1 egg
- 65 g butter
Method
- Preheat the oven to 200° Celsius
- Line a baking tray with a silpat or tin foil
- Place the bacon on the tray and brush on the maple syrup
- Reserve any left over syrup
- Bake the bacon for 15 minutes and chop finely once cool
- In the meantime, mix together the flour, fructose, baking powder and salt
- Mix in the pumpkin and the bacon
- Pour the milk into a bowl, add the egg, and whisk it in
- Melt the butter and add to the milk mixture and whisk in
- Add the remaining maple syrup
- Add the milk mixture to the flour mixture
- Use a fork to mix together until just combined
- Spoon the mixture into a prepared muffin tin
- Bake for 20 minutes
- Remove from the tin, and leave the muffins to cool on a wire rack
Notes
If you don't have pickled pumpkin you can use fresh pumpkin. Dice some fresh pumpkin into small pieces and cook in the oven at the same time as the bacon.